Some days, you have a hungry, clingy baby and have leftovers for dinner (for the 3rd day in a row). Some days though, baby cooperates and hubby is home to help keep him entertained and you can actually cook! It's a great feeling! So tonight, we ate like kings! (Or that's how it felt anyway, after so much leftovers.)
I've had this chicken recipe on my Pinterest for years, but only made it once before. I don't know why, because it's DELICIOUS! It does get customized a little bit in this family because we're not big on honey mustard and absolutely refuse mushrooms.
Fry up some bacon. (YUM!).
Brown seasoned chicken breasts (I use Mrs. Dash Chicken Salt Free Seasoning Blend 2.4 oz">this seasoning. ) in the leftover bacon grease. (Why is this not done for all chicken ever??)
Whip up some honey mustard sauce. (See? I only made enough to spread, not for dipping like the original recipe says.)
Place your chicken in a pan, spread with honey mustard, top with bacon and shredded cheese. (I prefer to use disposable foil pans for cheesy dishes because who has time to scrape all that melty mess off later??)
Bake through and DEVOUR.
I picked up zucchini a few days ago because somehow we haven't had zucchini all summer and now summer's almost over! But I'm always on the lookout for new ways to cook it. So I read about a dozen different recipes online and fudged up my own version.
Cut the zucchini into strips.
Toss in flour to coat.
Beat an egg with some water to be nice and smooth.
Mix up bread crumbs, salt and your choice of seasonings. (I used a packet of ranch dressing mix.)
Dip the floured zucchini in the egg, then in the bread crumbs.
Place on a cooling rack on top of a cookie sheet.
Bake for 10-15 minutes at 425°.
Crispy, ranchy and perfect!